1 can (8 oz.) crushed pineapple
1 can (12 oz.) tuna, drained and flaked
2 hard-cooked eggs, chopped
1/2 c. chopped celery
1/4 c. chopped onion
6 tbsp. mayonnaise
1/2 tsp. Dijon mustard
1/4 tsp. Creole seasoning
1/8 tsp. minced garlic
Dash celery salt
Dash cayenne pepper
1/4 c. chopped pecans

Drain pineapple, reserving 2 Tbsp. of juice. Combine pineapple, tuna, eggs, celery and onion. In a small bowl, combine mayonnaise, mustard, seasonings and reserved pineapple juice. Add to tuna mixture; mix well. Chill. Add pecans just before serving.